CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: dinot on May 02, 2012, 01:46:49 PM
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I have some raw milk and was wondering if it's ok to use it as is to make mozzarella or should I separate the cream first?
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It's up to you but I love a full fat mozzarella!
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Me too Deb, full cream everything!
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I like to skim off the heaviest cream to use for buttermaking, but leave the rest on. It makes for a more tender, creamy mozz.